Bursting with beautiful flavor and glorious color, this healthy springtime bowl is big on protein, and low in carbs…perfect for a lean, clean meal after a workout.  


Sriracha Honey Shrimp
8 large raw shrimp, cleaned and deveined
1 tablespoon olive oil
1/4 cup honey
1 tablespoon Sriracha
Salt & freshly ground pepper

Noodles with Spring Vegetables
8 ounces soba noodles
1 teaspoon toasted sesame oil
1/2 bunch fresh asparagus
1 cup shredded carrots
1 cup bean sprouts
1 cup cherry tomatoes, halved
1/4 cucumber, sliced thinly
1 small sweet potato or Japanese yam, cooked and sliced
1/2 ripe mango, cubed
2 radishes, sliced thinly
1 lime, cut in half


Sriracha Honey Shrimp
1.  Place shrimp in a pie pan that fits in your Kalorik Air Fryer. Add olive oil and season with salt & pepper. Toss to coat well. 
2.  Air fry shrimp at 350ºF for 5 minutes
3.  In the meantime, stir together honey and Sriracha in a small mixing bowl until well-combined.
4.  Remove the basket from your air fryer and brush shrimp with the Sriracha honey.
5.  Air fry at 350ºF for 3 to 5 minutes more or until cooked through (depending on the size of your shrimp).

Noodles with Spring Vegetables
1.  Bring a large pot of salted water to a boil over high heat. Add soba noodles and cook for 4 minutes or until tender.
2.  Remove noodles using tongs and reserve the water. Add sesame oil to noodles and toss to coat.
3.  Bring water back to a boil and add asparagus. Cook for 2 minutes or until crisp-tender.
4.  Remove asparagus from boiling water and immediately place them in a bowl of ice water to stop the cooking process. Drain and set aside.
5.  To assemble the bowls, place soba noodles in two shallow serving bowls, dividing noodles equally between the bowls. Add asparagus, carrots, bean sprouts, cherry tomatoes, cucumber, sweet potatoes and mango. Top each with four shrimp and glaze with the remaining sriracha honey sauce. Garnish with radish slices and green onions.
6.  Serve each with a lime half for squeezing.

2 servings
20 minutes

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